Fresh Cheese Making - Workshop
Learn how to make quark, feta, and yoghurt and more from scratch.
Wednesday, 3rd August, 6pm to 8pm at the Riverside Community Centre in Lower Moutere
For this workshop session in our commercial kitchen, Verena and Tanja will do quite a bit of culinary prep in order to let you experience the versatility and tasty goodness of naturally fermented cheese made at home.
In addition to tasting the three main dairy products in question (yoghurt, quark and feta) participants will also be making (and eating!) fresh dips, quark-based deserts and the much loved European staple: the baked cheesecake.
This workshop is proudly sponsored by the Riverside Community Trust. Please contact Tanja (education@riverside.org.nz) to discuss sponsorship options if you are struggling to meet the workshop fee.
$40 per participant. Registrations are essential. Limited to 12 participants. Register here: www.riverside.org.nz...
Please note that we will be using Riverside Milk which is RAW milk and may not be suitable for everyone's consumption. The Ministry of Primary Industries advises the following: ‘Raw milk may contain microorganisms that can cause serious illness. To reduce the risk of illness, raw milk should be heated to at least 70 degrees Celsius for one minute. This is critical for infants, young children, the elderly, pregnant women and people with weakened immune systems.’
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Has anyone got a spare length of a light brown coloured grain vinyl plank maybe left over from your flooring work.
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